Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential
Abstract
:1. Introduction
2. Materials and Methods
2.1. Grape Pomace
2.2. Microrganisms
2.3. Starter Selection
2.3.1. Grape Pomace-Derived Substrates
2.3.2. Growth and Kinetics of Acidification
2.3.3. In Vitro Antioxidant Activity
2.4. Sourdough Fermentation and Characterization
2.5. Analysis of Anthocyanins by UHPLC-DAD-MS/MS
2.6. Antioxidant Activity on Caco2 Cells
2.6.1. Caco2 Cells Culture
2.6.2. Citotoxicity
2.6.3. RNA Extraction and Real-Time-PCR
2.7. Breadmaking
2.8. Bread Characterization
2.8.1. Biochemical and Nutritional Characterization
2.8.2. Technological Characterization
2.8.3. Sensory Analysis
2.9. Statistical Analysis
3. Results
3.1. LAB Strain Selection
3.2. Sourdough Fermentation
3.3. Anthocyanins Identification and Quantification
3.4. Cytotoxicity and Anti-Inflammatory Effects
3.5. Breads
3.5.1. Biochemical and Nutritional Characterization
3.5.2. Technological Characterization
3.6. Sensory Profile
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Strain | A | Vmax | λ |
---|---|---|---|
L. plantarum T0A10 | 2.83 ± 0.08 a | 0.41 ± 0.02 b | 3.39 ± 0.06 d |
Ln. mesenteroides 12MM1 | 2.47 ± 0.05 b | 0.41 ± 0.03 b | 3.46 ± 0.05 d |
L. plantarum LB1 | 2.41 ± 0.06 c | 0.39 ± 0.01 b | 3.31 ± 0.02 d |
L. plantarum T6B10 | 2.40 ± 0.09 c | 0.40 ± 0.03 b | 4.39 ± 0.05 c |
L. plantarum 18S9 | 2.36 ± 0.08 d | 0.31 ± 0.02 c | 3.31 ± 0.02 d |
L. plantarum H18 | 2.46 ± 0.05 b | 0.44 ± 0.02 a | 5.19 ± 0.07 a |
P. pentosaceus H22 | 2.44 ± 0.02 b | 0.47 ± 0.03 a | 5.44 ± 0.07 a |
F. rossiae T0A16 | 2.88 ± 0.02 a | 0.46 ± 0.03 a | 4.94 ± 0.02 b |
L. plantarum H64 | 2.87 ± 0.04 a | 0.47 ± 0.02 a | 4.92 ± 0.03 b |
SD0 | SD2.5 | SD5 | ||||
---|---|---|---|---|---|---|
t0 | tf | t0 | tf | t0 | tf | |
pH | 5.69 ± 0.04 a | 3.61 ± 0.03 d | 5.12 ± 0.02 b | 3.63 ± 0.01 d | 4.73 ± 0.01 c | 3.59 ± 0.02 d |
TTA | 1.82 ± 0.01 e | 10.2 ± 0.18 b | 4.21 ± 0.03 d | 12.8 ± 0.26 a | 6.22 ± 0.05 c | 14.03 ± 0.32 a |
Lactic acid bacteria (Log ufc/g) | 2.03 ± 0.10 c | 9.96 ± 0.09 a | 2.74 ± 0.30 c | 9.24 ± 0.07 b | 2.80 ± 0.25 c | 9.05 ± 0.13 b |
Lactic acid (mmol/kg) | nd | 90.41 ± 2.31 a | nd | 85.23 ± 4.01 b | nd | 80.21 ± 3.87 c |
Acetic acid (mmol/kg) | nd | 24.64 ± 1.05 a | 1.22 ± 0.07 b | 19.21 ± 2.27 b | 1.98 ± 0.10 b | 16.12 ± 1.54 c |
QF | - | 3.67 ± 0.16 c | - | 4.43 ± 0.29 b | - | 4.97 ± 0.17 a |
Total free amino acids (mg/kg) | 314 ± 12 d | 576 ± 32 a | 309 ± 16 d | 485 ± 27 b | 290 ± 10 e | 375 ± 21 c |
DPPH Radical Scavenging Activity (%) | 7.0 ± 0.3 f | 13.1 ± 0.7 e | 34.3 ± 0.9 d | 58.4 ± 0.8 c | 74.1 ± 1.3 b | 95.2 ± 1.6 a |
ABTS Radical scavenging (mM Trolox eq) | 0.11 ± 0.03 d | 0.18 ± 0.05 d | 0.30 ± 0.08 c | 0.48 ± 0.15 b | 0.62 ± 0.10 b | 1.02 ± 0.03 a |
Kinetics of acidification parameters | ||||||
A | 2.04 ± 0.12 a | 1.48 ± 0.07 b | 1.17 ± 0.04 c | |||
Vmax (ΔpH/Δh) | 0.42 ± 0.02 a | 0.25 ± 0.01 b | 0.22 ± 0.01 b | |||
λ (h) | 3.72 ± 0.18 b | 3.89 ± 0.13 b | 4.28 ± 0.10 a |
Peak | RT (min) | Concentration (mg/kg) | MH+ (m/z) | Fragments | λmax | Anthocyanins | |
---|---|---|---|---|---|---|---|
SD5-T0 | SD5-T24 | ||||||
1. | 6.68 | 41.7 ± 1.6 a | 28.4 ± 0.9 b | 479 | 317 | 278,524 | Petunidin 3-O-glucoside |
2. | 7.16 | - | 23.3 ± 0.1 | 655 | 331,493 | 276,530 | Malvidin 3,5-O-diglucoside |
3. | 7.37 | 40.3 ± 3.7 a | 11.8 ± 0.8 b | 463 | 301 | 282,522 | Peonidin 3-O-glucoside |
4. | 7.66 | 847.5 ± 13.5 a | 755.3 ± 22.0 b | 493 | 331 | 258,528 | Malvidin 3-O-glucoside |
5. | 8.12 | 12.6 ± 0.9 b | 21.9 ± 0.6 a | 561 | 399 | 280,512 | Carboxypyranomalvidin-3-O-glucoside |
6. | 9.49 | 31.4 ± 2.3 a | 21.0 ± 1.5 b | 535 | 331 | 280,522 | Malvidin-3-O-acetylglucoside |
7. | 9.99 | 30.2 ± 1.5 a | 25.6 ± 0.3 b | 655 | 331 | 280,530 | Malvidin-3-O-caffeoylglucoside |
8. | 10.13 | 34.9 ± 0.01 a | 32.3 ± 1.4 a | 625 | 317 | 282,530 | Petunidin-3-O-coumaroylglucoside |
9. | 10.68 | 41.5 ± 0.2 a | 34.7 ± 1.3 b | 609 | 301 | 282,522 | Peonidin 3-O-coumaroylglucoside |
10. | 10.84 | 351.3 ± 13.4 b | 410.8 ± 10.1 a | 639 | 331 | 282,534 | Malvidin-3-O-trans-coumaroylglucoside |
cY-B | SD0-B | SD5-B | |
---|---|---|---|
Volume increase (mL/min) | 0.212 ± 0.013 a | 0.198 ± 0.009 a | 0.205 ± 0.008 a |
pH | 5.61 ± 0.02 a | 4.59 ± 0.01 b | 4.48 ± 0.02 b |
TTA (mL NaOH 0.1 M) | 2.5 ± 0.13 b | 4.82 ± 0.24 a | 5.10 ± 0.16 a |
Lactic acid (mmol/kg) | 1.32 ± 0.11 b | 23.13 ± 0.49 a | 24.18 ± 0.62 a |
Acetic acid (mmol/kg) | 1.40 ± 0.21 c | 6.32 ± 0.28 a | 4.64 ± 0.36 b |
QF | - | 3.66 ± 0.19 b | 5.21 ± 0.14 a |
Total Free Amino acid (mg/kg) | 111 ± 4 b | 279 ± 8 a | 267 ± 6 a |
DPPH Radical Scavenging Activity (%) | 7.3 ± 0.2 c | 12.0 ± 1.3 b | 46.2 ± 2.3 a |
cY-B | SD0-B | SD5-B | |
---|---|---|---|
Specific volume (cm3/g) | 3.12 ± 0.06 a | 3.06 ± 0.03 ab | 2.92 ± 0.04 b |
Hardness (N) | 52.51 ± 1.20 a | 51.76 ± 2.05 a | 52.76 ± 0.14 a |
Cohesiveness | 0.57 ± 0.00 a | 0.46 ± 0.05 b | 0.35 ± 0.02 c |
Springiness | 0.84 ± 0.02 b | 0.84 ± 0.01 b | 1.15 ± 0.10 a |
Chewiness (N) | 27.06 ± 3.37 b | 19.95 ± 0.95 c | 44.30 ± 0.07 a |
Crust color | |||
L | 62.86 ± 1.43 a | 57.51 ± 0.34 a | 46.15 ± 2.79 b |
a | −1.61 ± 0.24 b | −1.90 ± 0.34 b | 1.20 ± 0.27 a |
b | 18.93 ± 0.38 a | 16.54 ± 1.57 a | 12.18 ± 0.89 b |
ΔE | 33.99 ± 1.34 b | 38.07 ± 3.56 b | 47.97 ± 2.61 a |
Crumb color | |||
L | 60.95 ± 3.63 a | 56.61 ± 0.20 b | 45.37 ± 2.05 c |
a | −4.3 ± 0.52 a | −3.63 ±0.20 a | −0.15 ± 0.15 b |
b | 13.54 ± 0.4 a | 12.59 ± 0.67 a | 8.75 ± 0.14 b |
ΔE | 34.02 ± 3.47 c | 37.88 ± 0.11 b | 48.24 ± 2.02 a |
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Torreggiani, A.; Demarinis, C.; Pinto, D.; Papale, A.; Difonzo, G.; Caponio, F.; Pontonio, E.; Verni, M.; Rizzello, C.G. Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential. Antioxidants 2023, 12, 1521. https://doi.org/10.3390/antiox12081521
Torreggiani A, Demarinis C, Pinto D, Papale A, Difonzo G, Caponio F, Pontonio E, Verni M, Rizzello CG. Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential. Antioxidants. 2023; 12(8):1521. https://doi.org/10.3390/antiox12081521
Chicago/Turabian StyleTorreggiani, Andrea, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, and Carlo Giuseppe Rizzello. 2023. "Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential" Antioxidants 12, no. 8: 1521. https://doi.org/10.3390/antiox12081521